About

Bostrom Farms was born of Kevin Bostrom’s commitment to the idea that we should all know the origins of our pork and beef. He started out in the late 1980s and early 1990s with his own Romulus, NY, slaughterhouse and meat market operation, then directed his passion for local meat into 18 years of hog farming.

In 2014, he opened the Bostrom Farms butcher shop in Stanley, complete with his original three decade-old “Bostrom Farms” sign out front.

What sets us apart?

Bostrom Farms puts the fun and trust back into buying meat.

How do we provide you with always fresh, high-quality local meat? It’s simple:

Our close relationship with our farmers, all within 50 miles.

We know from which farm and when the hogs were harvested.

We pick the exact day for slaughter, and have it ready to butcher for you within two days.

Meat is cut and made available the same day.

Today, Bostrom Farms is part of New York state’s farm-to-table movement that appeals to consumers who are passionate about eating fresh, ethical, and local from authentic and sustainable sources.

Restaurant or wholesaler?

Food Safety is our Priority

We are honored that you choose Bostrom Farms for the meat you plan to serve to your family and friends. We do our part by making food safety our #1 priority when handling and processing meat. In fact, we start by sourcing from farms that adhere to best practices for antibiotic and hormone-free, vegan-fed, ethically-raised livestock.

In our shop…

Our butcher shop is a state-of-the-art, climate-controlled facility designed to provide for the safe and efficient flow of product from start to finish. We are held to the highest standards of sanitation; our facility is USDA-inspected daily, Monday through Friday.

…and on our staff.

We took our safety priority one step further by adding to our staff a retired USDA inspector. His vast knowledge and experience make us completely confident in entrusting him with our Hazard Analysis Critical Control Point (HACCP) program*.

*HACCP is an FDA management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Meet John Walton, Bostrom Farms butcher and partner

“If you’re not passionate, you’re not proud of what you do.”

John first learned to cut meat as a teenager cleaning the meat room at the local grocery store between football practices. Since then he has learned the art and trade of meat cutting from the all butchers he’s had the privilege to work with over the last 30 years. John butchers the way he was taught by many mentors—the old fashioned way by breaking down swinging meat, sides and whole animals.

John’s passion for Bostrom Farms grows from our dedication to quality, which he sums up by saying that the meat we source is the nicest he has cut in his entire career.